Baked Carrot Cake Oatmeal
Serves 15 mins prep25 mins cook
Here's another dessert-for-breakfast recipe: Baked Carrot Cake Oatmeal. Slightly sweet with a hint of cinnamon, topped with candied pecans and vanilla-protein ice cream - a truly enjoyable warm bowl of health! Baking oats instead of the regular mushy kind makes it bearable, and combining it with a classic dessert recipe gives you a really nice - and unexpected - morning treat. You can even make this in advance!
0 servings
What you need
cup carrot
tsp unsalted butter
tsp baking powder
cup rolled oats
tsp ground nutmeg
tsp vanilla extract
tsp salt
tsp ground clove
tsp ground cinnamon
tsp truvia
tbsp pecan pieces
Instructions
- Preheat the oven to 350°F and grease a 3-cup oven-safe glass dish. - In a small bowl, combine and uniformly mix oats, baking powder, spices, salt and sweetener. - In a large bowl, whisk together almond milk, vanilla extract and grated carrots. - Add dry ingredients to wet, and stir gently to combine. - Pour mixture into dish and flatten with back of a spoon. - Bake for about 25 minutes or until lightly browned about ¼ way from the long edges. - The oatmeal will look soft in the middle, but will firm as it cools. - Let sit for about 5 minutes before serving. - Top with some candied pecans and protein ice cream and serve warm!View original recipe